Long Island Roast Duckling

Name: Long Island Roast Duckling
Total time: 150 min
Yield: 3 servings
Ingredients: 1 whole pekin duckling (3–6 lbs, 1.5–3 kg); Salt; Pepper; Butter-flavored nonstick spray

Long Island roast duckling is part of the regional cuisine of eastern Long Island, New York stemming from Long Island's thriving duck-farming industry which began in the late 19th century.

150 min · serves 3

Ingredients

1 whole pekin duckling (3–6 lbs, 1.5–3 kg)
Salt
Pepper
Butter-flavored nonstick spray

Steps

Preheat oven to 450 °F.
Rinse and wipe duckling, removing giblets.
Set bird aside in an airy place to allow the skin to dry.
Rub inside cavity with salt and pepper.
Insert vertical oven roaster (used for "beer can chicken") into bird, and prop it upright.
Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.
Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add ½ cup water to the bottom of the pan.
Leave bird in oven for 30 minutes, then reduce heat to 325 °F until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.
Pour off fat and save, reserving drippings and liquid from the roasting pan.

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Adapted from “Long Island Roast Duckling” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.